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Ksenia Vadaturskaia ha publicado una actualización
Tarta de limón y chocolate blanco #TécnicasChallenge
1. Nata montada – Chantilly del curso de Joanna Artieda Fundamentos de Pastelería: Cremas
2. Bizcocho genoise, también del curso de Joanna Artieda dedicado a las masas. Los bizcochos los empapé después con un sirope de Limoncello
3. Mousse de limón y chocolate blanco, del curso de Antonio Bachour Entremets y Tartas
4. Una capa de este pastel está hecha con chocolate blanco y Feuilletine, para añadir una nota crujienteLemon and White Chocolate cake #TécnicasChallenge
1. Whipped cream – Chantilly from the course of Joanna Artieda Pastry Basics: Creams
2. Genoise sponge cake, also from Joanna Artieda’s course dedicated to doughs. The sponge cakes I then soaked with a Limoncello syrup
3. Lemon and white chocolate mousse, from the course of Antonio Bachour Entremets and Tarts
4. One layer of this cake is made with white chocolate and Feuilletine, to add up a crunchy note
Traducido del inglés
Beatriz Torija, Maloles Muñoz y5 más4 Comentarios-
Level:
Scoolinary Team
Lemon and white chocolate are already a winning combo, but that feuilletine layer must add an amazing textural contrast. 💥
💥💥 Plus, the limoncello-soaked sponge has to be a showstopper!
Thanks for joining the challenge,what you’ve brought is incredible.
The layers look super clean and well-defined, which says a lot about your technique.
Thanks for sharing it with the community! 🫶🏻
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Level:
Executive Chef
Menuda pinta rica
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Level:
Scoolinary Team
Welcome to the #TécnicasChallenge! 🎉 This Lemon and White Chocolate Cake is a true masterpiece—so many refined techniques combined into one elegant dessert! The contrast between the airy Chantilly, the moist Genoise soaked in Limoncello syrup, and the crunchy Feuilletine layer must create an incredible texture play. How did you balance the citrusy notes with the sweetness of the white chocolate? 🍋🍫
The pic is TERRIFIC, as always!Your pics always scream joy!
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Level:
Executive Chef
Maravilloso 👏👏
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